A classic done right, served at Kinkan 
By Nan Yimcharoen, Chef/Owner Kinkan
30ml Mirin Nikiri

Soy Sauce

50ml 100% YUZU JUICE

Bonito Flakes

Konbu Aburi (Dried Kelp)


Combine mirin, soy sauce and yuzu juice all together
Mix steadily for 30 seconds
Add a handful of bonito flakes
Add a small piece of konbu (dried kelp) 
For maximum flavor, allow to steep in you refrigerator for one week